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Round two Boston Butt and ribs.

post #1 of 13
Thread Starter 
Guys,

This is my first time smoking ribs second time smoking and I had one question. Do you guys put your Rub on the ribs and let them sit in the refrigerator wrapped in tinfoil like you do your Boston butt?

On the pork butt I applied my rub and I have it wrapped going in the refrigerator for 12 hours then on to the smoker.


Thanks,
Bob
post #2 of 13
yup.. pull the membrane off them first.. rub em up and set in em in the fridge.... I always save some rub to put a second coat on as I put them (both ribs and butts) on the smoker....
post #3 of 13

Same here ^^^^^^ I do not spare the rub ( Jef's ) either. I either put mustard or olive oil on first and then the rub.

post #4 of 13
Thread Starter 

Thanks guys!

post #5 of 13
Thread Starter 

*

The Ribs.

post #6 of 13
Thread Starter 

I am not sure when the meat temperature plateau hits but the pork (9lb) has been in since 7:30 (4hr) and the temperature went form 43 to 135 will it plateau? I hope it does because this will be finished sooner then planed.

 

Thanks,

Bob

post #7 of 13

All of mine have usually had 1 to 2 stalls, about 140 and 175 or 180 then you will be saying "speed up " they are all different.

post #8 of 13
Thread Starter 

My pork's first plateaued was at 165 I thought I was going to eat dinner at 2:00 haha. Wish I put the ribs in at the same time I and craving some BBQ now.

post #9 of 13
Thread Starter 

*

 

*

post #10 of 13
Thread Starter 

Last step of my pulled pork and ribs, The pulled pork. It is missing something but it could be I did not add anything yet to the pork so we will see tomorrow.*

post #11 of 13

Have you checked out SoFlaQuer's finishing sauce for pulled pork?  If not I would type it in the search bar and use it.  Highly recommended.

post #12 of 13
I add more rub to my pork after it is pulled.
post #13 of 13

~~SoFlaQuer's finishing sauce

 

This is what your PP is missing. Just trust what We are telling you and add it to your PP.

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